Though Gambia is the smallest country on mainland Africa, it’s culture and history are diverse. Thus, they’re able to grow things like the pumpkins and sweet potatoes that are common to Gambian cuisine. The land is relatively more fertile than other parts of Africa and Gambia’s economy is dominated by farming, fishing and tourism. Situated in West Africa, Gambia was a British commonwealth until 1965 when it gained independence. Maggi bouillon cubes are readily available in many parts of Africa and are commonly used in African cooking, including this dish. Caramelized onions, chicken and tomato stock, and hot chili peppers are also added. Whether vegetarian or including meat, the base is pretty consistent: A rich and flavorful sauce featuring ground peanut paste (or natural, unsweetened peanut butter), fresh tomatoes, and tomato paste. It is a delicious “groundnut stew” (peanuts) consisting of whatever vegetable happens to be available, typically pumpkin or sweet potatoes, and a saucy base. Tamarind is a sour tropical fruit – often used in Indian curries and chutneys – that is also a popular ingredient in Africa.An incredibly rich and delicious African peanut stew, this Domoda recipe tastes even better the next day! Domoda is the nationao dish of Gambia and deservedly so because it is so flavorful and delicious!ĭomoda is the national dish of Gambia. Shito is a Ghanaian hot pepper condiment that is made in a variety of ways. Shito can be either coarse and full of body or smooth, and medium – or extra – hot depending on how much chilli is used. Rice is one of the most important staple foods in Africa and is particularly important in West Africa where it’s an integral ingredient in dishes like chep-bu-jen and jollof rice. Plantains are related to bananas but unlike their cousin, plantains are eaten when both ripe and green. Plantains are eaten throughout sub-Saharan Africa and in regions around the world where African slaves carried their culinary traditions, including Brazil and the Caribbean. Peanuts are commonly used in stews and soups across Africa and peanut oil is often used for frying. The peanut is believed to have originated in South America and then introduced to East and West Africa by Portuguese traders in the sixteenth century. This bright red oil has a stronger flavor than the vegetable oils used in the United States, and is often used for cooking fish, poultry, meat, and lends its color to the red rice dishes in West Africa. Okra originated in Ethiopia and is used throughout Africa to thicken soups and stews.Īlso known as dende, palm oil is a fundamental West African ingredient. Lentils are popular all over the African continent, particularly along the Indian-influenced eastern coast the Horn region of Ethiopia, Eritrea, and Somalia and Egypt. Its ruby red color is alluring its flavor, lemony-tart and berry-rich. When used in cooking, the flowers are dried and then steeped in tea or dried and then blended to a fine dust. Hibiscus, also known as sorrel and bissap, is a plant with stunning ruby red flowers. Goat is also good for you – it’s lower in fat than chicken and higher in protein than beef. Goat is a protein that’s eaten extensively throughout the world, but it’s not as common in the U.S. A form of couscous made of millet flour is found in West Africa. In African cooking, condensed milk is often used to add a sweet richness to baked goods and desserts.Ĭouscous is a pasta that’s still formed by hand throughout all of North Africa. The variety of chilies found today is astonishing.Ĭondensed milk is milk mixed with sugar and heated until much of the water has evaporated, leaving a sweet, sticky liquid. Chilies originated in Mexico and were brought to Africa by Spanish and Portuguese traders in the 1500s. The best known use of cassava is in West Africa, where it is boiled and pounded into a maash called fufu. Originally from South America, cassava was brought to Africa by Spanish and Portuguese traders and immediately became a staple food. The wide leaves of the banana tree are used in West Africa to wrap foods for steaming.īeans are a common source of protein throughout Africa, particularly in countries like Ethiopia. There is also a strong tropical flavor, almost like a sour mango. It is a raw superfruit that dries naturally on the branch. Baobab fruit has a tart, somewhat sour flavor. The African Baobab fruit is one of the most nutrient-dense whole-foods on the planet.
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